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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Monday, November 22, 2010

Another great way to enjoy green beans in a casserole is to add a little onion, bacon and cheese and top it off with a stuffing mix!

Stuffing Topped Cheesy Green Bean Casserole

I remembered seeing this cheesy green bean and stuffing casserole in Kraft's Food & Family magazine a few years back (okay, so I'm slow) and really liked the idea of a stuffing topped green bean casserole. Or, I guess, technically this would be a dressing topped casserole since it's not stuffed into anything. But, anyway... I thought it'd be a great side dish anytime really, but especially for the holidays, if you are stuffing your turkey and always have that little bit of leftover stuffing. If you have leftovers, it sure would make a fantastic holiday leftovers casserole too!

Of course, I changed it up just a bit - using well drained, canned French style green beans rather than frozen, a little less cheese than they called for, and I added some sauteed onion and bacon. Actually, this was the casserole I set out to make when I discovered I had no cream of mushroom soup in my pantry! No problem, I simply made up a batch of homemade cream of mushroom copycat, and as you see, it worked out beautifully. Here's how to make it.

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Cut the bacon slices into small pieces and saute in a skillet until lightly browned Add the onion to the bacon and bacon drippings, and cook until soft, about 5 minutes. Add the mushroom soup and heat over medium low until loose; stir in the drained green beans, toss until mixed, warmed through and well blended Pour mixture into the prepared casserole dish and top with the small cubes of Velveeta.

Meanwhile, heat the water and butter on the stove top or microwave until water is hot and butter is melted; remove from heat. Add the stuffing mix, gently stir just until moistened, let sit for a minute and then lightly fluff with a fork. Spoon the stuffing over the casserole. Bake at 350 degrees F for about 35 to 40 minutes, or until stuffing is lightly browned and casserole is bubbly; longer for a crunchier top.

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never would have thought to be stuffing on top of green bean casserole, then have cheese on it too. I've always had the traditional w/the crunchy fried onions on top. What a wonderful twist to this classic side dish Mary.

Mary, this green bean casserole sounds wonderful; I am so tired of the old classic and needed something new like your recipe to jazz things up a bit! I hope that you have a most happy and blessed Thanksgiving!!! Big holiday hugs to you! Roz

I use a recipe that my grandmother always used to green bean casserole. It's delicious! It calls for sour cream instead of cream of mushroom. 10 times better than any other green bean casserole I've ever had.

But one of my favorite things to do on Thanksgiving is mix my dressing and green bean casserole roll together on my plate...so I absolutely love this idea!

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